Occupation:Executive Chef |
Location:Yuba City, CA |
Education Level:Certification |
Will Relocate:YES |
Description
Qualifications Profile Areas of Expertise: Executive Chef Chef Instructor ServSafe Instructor Multi-Site Manager Retail Owner/Operator Relationship Manager Fiscal Responsibility Training Development Operations Management Successfully managed all levels of staff in excess of 400FTE. Managed and trained teams in food production, inventory, safe food handling, sanitation and customer service. Supervised, trained, scheduled and reviewed all culinary services team members to maintain and grow into an efficient organized team. Ensured all dietary needs were met and within the approved guidelines. ServSafe Certified and a Certified Instructor/Proctor. Proficient in HACCP rules and regulations. Successfully managed all levels of staff in excess of 400FTE. Operated multiple kitchens to meet company policies, state and local regulations. Created and maintained internal and external measurement reports. Excellent leadership, training, communication and customer relations skills. Proven manager of multi sites within large and small geographic areas. Proven expert in cultivating relationships and developing new business. Developed and managed budgets in excess of $60 million. Career Overview Operations Management * Following HACCP rules and regulations, implemented and monitored systems for kitchen and dining room sanitation, safety, temperature control and equipment maintenance. * Managed the daily operations of the Dietary Department, including the kitchens and dining room areas, while controlling expenses, inventory and invoice control while maintaining resident satisfaction. * Instructed direct reports on personal interaction along with proper procedures on disciplinary actions. * Ability to speak effectively to multiple personality types and all management levels. * Managed funds diligently, ensuring all resources were properly utilized in areas needed and cutting spending in unnecessary areas. * Ensured all department areas retained proper staffing levels within allotted budget and personal constraints. * Determined tasks for all individuals, demonstrated procedures to successfully complete assigned tasks. * High level of attention to detail ensuring customers and employee's needs were met. * Developed territory plans to create demand that successfully exceeded objectives. * Consistently under budget in several environments. Diebold: under budget by more than 10%. * While at Diebold, increased profit margin by more than $2 million and increased productivity of area by over 5% in first year. Increased productivity in Hawaii by 10% in second year. * Conducted monthly resident food meetings followed up on comments and concerns to resolve issues. * Built multi-store environment within two years. * Developed successful catering business to enhance store offerings. * Successfully managed large territories. NCR: Northern California and Nevada and Alaska. Diebold: California, Arizona, Nevada and Hawaii.
Accomplishments
Highlights:
Keywords
